The Coffee Company
296 MC - 2500 University Drive NW Calgary AB T2N 1N4 · Food - General
4 inspections
- Monitoring Inspection
1 infraction
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Used single use gloves were left in the prep cooler and counter. The used gloves were discarded on site.Ensure single use gloves are not reused.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The ambient temperature of the prep cooler containing whole fruits and dessert pastries was measured at 6C.Please adjust or repair the cooler to ensure it consistently maintains a temperature of 4C or below, and implement regular monitoring to ensure proper temperature control.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The cold-water handle of the handwash sink was observed to be leaking.Please repair handle to ensure that it is no longer leaking.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Leftover adhesive used to protect the ice machine when it was newly purchased was observed to be left on. The adhesive was peeling and trapping contaminates, making it difficult to clean and sanitize.Please remove the adhesive and clean and sanitize the unit
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Inspection conducted after a 13-hour power outage. Tazo coffee with Milk – 1 container open and must be discarded. ½ melon in storage must be discarded.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Improper manual dishwashing method. Staff noted they wash utensils and equipment withdetergent then rinse with water. For the required sanitizing step, a sanitizer bucket is used. washing.Follow the three-step manual method for dishwashing:1) wash with soap and warm water2) rinse with warm water.3) sanitize with 100ppm chlorine for 2 minutes in the sink by full submersion and then air dry.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Staff not using the designated hand washing sink but using the 2 compartments sink for hand washing. Coffee cups and other utensils placed next and within the plash zone of the front hand washing sink. - Ensure staff are washing hand in the designated hand washing sinks only. - Removed all utensils and coffee cups are from the front handwash sink splash zone or install a splash guard.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?